We think you’re really going to love this PHILADELPHIA 3-STEP White Chocolate Raspberry Swirl Cheesecake! You get this marvelous cheesecake in only three steps. Can’t believe it? Give it a try and tell us what you think!
Do you enjoy the taste of a classic cheesecake? Try this delectable PHILADELPHIA Classic Cheesecake. This cheesecake can be served plain or topped with fresh fruit.
Keep this in mind: If you’re using a dark nonstick springform pan, you should reduce the oven temperature to 300°F.
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Instructions
HEAT oven to 325°F
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Savor the sweet taste of Our Best Cheesecake recipe! Whether you make it at home for your family or take it to work for a potluck, you’ll get smiles around the table when they set their eyes on this marvelous cheesecake!
Here’s a tip on how to easily cut creamy desserts. When cutting creamy-textured desserts, like this cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact. Enjoy!
Prep Time: 15 min Total Time: 5 hr 25 min Makes: 16 servings, one slice each Nutritional Information
Ingredients
1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling
Instructions
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.
The folks over at KRAFT took a great thing and made it even better. Now you can enjoy all the taste of pumpkin cheesecake using this innovative recipe. Just slice these cheesecake squares and take them to your destination of choice. No matter the location or occasion, this Pumpkin-Swirl Cheesecake is ready to go!
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Instructions
HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13×9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Philadelphia and New York are closer than you think– thanks to this PHILADELPHIA New York Cheesecake. Taking only 3 steps to make, this decadent treat is great for celebrations. Prefer a graham cracker crust? Substitute 6 HONEY MAID Graham Crackers, crushed (about 1 cup) and 3 Tbsp. sugar for the OREO Cookies.
20 OREO Cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
Instructions
HEAT oven to 325°F.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
Chocolate and cheesecake lovers will certainly experience “love at first bite” with this PHILADELPHIA Double-Chocolate Cheesecake. Made with an OREO Cookie crust and a creamy PHILLY Cream Cheese mixture of semi-sweet chocolate, this decadent cheesecake makes a tasty after-dinner treat.
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Instructions
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13×9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Happy Cream Cheese Brownie Day! Celebrate this tasty holiday by baking a PHILLY Brownie Cheesecake. Half brownie, half cheesecake, this is the ultimate treat to be enjoyed today. Remind people of this decadent day by sharing your cheesecake with friends and family!
1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER’S Semi-Sweet Chocolate
Instructions
HEAT oven to 325°F.
PREPARE brownie batter as directed on package; pour into 13×9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)
BAKE 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool. Refrigerate 4 hours.
MELT chocolate squares as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.
What’s your favorite cheesecake topping? If you like the sweet crunchiness of apples and pecans, then this cheesecake is for you! Serve this Scrumptious Apple-Pecan Cheesecake at any type of gathering to really impress your guests. Keep in mind that this particular cheesecake bakes well with firm apples, such as Granny Smith or McIntosh.
1 cup HONEY MAID Graham Cracker Crumbs
3/4 cup finely chopped PLANTERS Pecans, divided
3 Tbsp. sugar
1 tsp. ground cinnamon, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/3 cup sugar
4 cups thin peeled apple slices
Instructions
HEAT oven to 325°F.
MIX crumbs, 1/2 cup nuts, 3 Tbsp. sugar, 1/2 tsp. cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts.
BAKE 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours
Have you baked using PHILLY Fat-Free Cream Cheese? If you haven’t yet, then this Double-Layer Pumpkin Cheesecake is a great recipe to try it out! This recipe also calls for COOL WHIP Sugar Free Whipped Topping. Yum!
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
Instructions
HEAT oven to 325ºF.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve with COOL WHIP.
This Coffee Praline Cheesecake is a tasty option for your next special occasion! The shortbread crust is just one of the delicious elements of this outstanding cheesecake. Blended with PHILLY Cream Cheese, brown sugar, sour cream, and instant coffee, this luscious treat is a sweet celebration for your taste buds.
1 cup PLANTERS Pecan Halves, divided
27 LORNA DOONE Shortbread Cookies, finely crushed (about 2 cups crumbs)
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup firmly packed brown sugar
1-1/2 cups BREAKSTONE’S or KNUDSEN Sour Cream
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. vanilla
4 eggs
1 Tbsp. hot water
1 cup butterscotch ice cream topping
Instructions
PREHEAT oven to 350°F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour. Turn oven off; leave cheesecake in oven 30 min. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.
DISSOLVE remaining 1 tsp. coffee granules in hot water just before serving cheesecake. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.
